Eclairs
(the creation is attributed to the Frenchman Marie-Antoine Karem, the dessert became widespread in the XIX century)

Ingredients
for the dough:
wheat flour — 150 g
butter — 100 g
chicken eggs — 4 pcs.
water — 250 ml
sugar — 1 teaspoon
salt — 0.5 teaspoon

for custard:
milk — 650 ml
eggs — 2 pcs.
sugar — 250 g
vanillin — 1 g
wheat flour — 160 g
butter — 50 g

for the glaze:
lemon juice — 1 tablespoon
water — 1 tablespoon
powdered sugar — as much as possible. 

Preparation:
For the cream: pour 150 ml of milk into a saucepan, add sugar and 2 eggs. Add the sifted flour and vanilla to the saucepan, stir the mass well with a whisk. Separately, bring the remaining milk to a boil. Pour the milk into the flour mixture in a thin stream, stirring continuously so that the eggs do not curdle. Put a saucepan on the fire and cook the cream, stirring, for 12-15 minutes. The cream should thicken and stay on the corolla or drain slowly from it. Allow the cream to cool slightly and add soft butter to it.

For the dough: pour water into a saucepan, add sugar, salt and butter. Bring to a boil and boil for 3-4 minutes. Pour in the quickly prepared sifted flour and stir the dough with a spatula until it begins to lag behind the walls of the pan. After the dough cools down a little, add the eggs one at a time and beat well after each one. The dough should turn out to have a creamy consistency.
Place the dough in a cooking bag with an asterisk attachment and place it on a baking sheet lined with parchment in several strips of the same length. Leave a gap of 3-4 cm between the cakes, as they will greatly increase in volume.
Preheat the oven to 200 degrees and bake the cakes for 10 minutes, then lower the temperature to 180 degrees and bake for another 30-35 minutes. Cool the cakes in the slightly open oven, otherwise they may become flat from a sharp temperature drop.
When the cakes cool down, make small holes at the bottom and fill them with cream using a pastry bag with a nozzle. 

Glazes: mix lemon juice and boiled water, gradually add powdered sugar in small portions to the desired consistency and color. 

A very tasty dessert that is definitely worth a try!

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